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5 from 3 votes

No Knead Focaccia

This easy focaccia requires no kneading and just a few ingredients, and time. Soft and chewy on the inside, the crisp exterior is topped with rosemary and flaky sea salt for stand-out flavor. Perfect to serve with soups and salads.
Prep Time30 minutes
Cook Time25 minutes
Cold fermentation and rising time1 day
Total Time1 day 55 minutes
Course: Appetizer
Cuisine: Italian
Servings: 16 pieces

Ingredients

For the dough

  • 600 grams bread flour or 4 3/4 cups
  • 480 grams lukewarm water (not over 115f) or 17 ounces
  • 4 grams instant yeast or 1 teaspoon
  • 12 grams fine sea salt or 2 teaspoons
  • 33 grams extra virgin olive oil divided, or 2 1/2 tablespoons
  • 7 grams sugar or 1 3/4 teaspoons

For the focaccia

  • 5 tablespoons extra virgin olive oil divided
  • 1 tablespoon rosemary
  • 1 1/2 teaspoons flaky sea salt or coarse sea or kosher salt

Instructions

For the dough

  • Mix the dough's dry ingredients together in a very large bowl. Pour water into a second large bowl (large enough to accommodate the rising of the dough). Slowly add the dry ingredients into the water while stirring. Drizzle 1 1/2 tablespoons of olive oil into the bowl as well. Stir together with a wooden spoon as best as you can making sure to incorporate all of the dry flour.
  • Pour the remaining olive oil into the first large bowl (should be clean) and spread it around. Place the dough into that oiled bowl and cover tightly. Leave the dough to sit for 2 hours to rise.
  • After 2 hours, refrigerate the dough for at least 18 hours or even better 2-3 days.

Making the focaccia

  • Pour 3 tablespoons of extra virgin olive oil into a 14 by 14" square or rectangular pan. Spread it around with a paper towel then place the dough into the pan. Pour remaining oil onto the top of the dough.
  • Using your fingers, press the dough into the corners. The dough will most likely not fit the pan and will spring back. Just cover the pan tightly with plastic wrap and wait 45 minutes before returning to stretching. Stretch the dough again and then cover one more time and let it rise in a sunny window for 3-4 hours or until the dough has risen substantially and completely filled the pan.
  • Preheat oven to 450f and set one rack to the lowest level and another to the middle level.
  • Before baking, uncover and press the dough gently with your fingers (you can also skip this process) to make the characteristic focaccia holes. Sprinkle with rosemary and flaky sea salt.
  • Bake the focaccia on the oven's lowest level for 10-12 minutes or until golden. Once golden place the pan on the middle rack and continue to bake for another 15 minutes or until well browned on top. Remove from oven and with 2 spatulas move focaccia from the pan to a wire rack. Let rest for 10 minutes before cutting and eating. Enjoy!

Notes

  • The dough can be cold fermented (placed in refrigerator) for up to 3 days with even better results.
  • Cooking time will vary depending on the exact oven temp.  After 10-12 minutes of cooking on the lowest rack, the focaccia should be golden and crisp.  If it's completely blond the focaccia can be cooked longer on the bottom but watch carefully.  Once it's golden the focaccia needs to be moved to the middle rack to avoid burning.
  • Leftovers can be saved for up to 3 days and can be reheated at 350f on a parchment paper-lined baking sheet until hot.  About 10 minutes.
Bakers Percentages: 80% hydration, .67% yeast, 2% salt, 3.4% oil, 1.2% sugar
Thickness Factor (TF): .202

Nutrition

Calories: 193kcal | Carbohydrates: 28.7g | Protein: 3.9g | Fat: 6.9g | Saturated Fat: 1g | Sodium: 513mg | Potassium: 44mg | Fiber: 1.1g | Sugar: 0.1g | Calcium: 7mg | Iron: 2mg